Chemical composition and nutritional value

By definition, it is expected that new PAPs present high variability due to their origin. Considering that they may contain any part of the animal.

There is still very little information regarding this variability and its possible classification and composition.

Several studies conducted with broilers at Wageningen University (Krimpen et al., 2018) suggest that the composition of new PAPs is similar to that of meat meal

However, new PAPs present:

Lower energy digestibility (812% less)

Crude fat (4-25% less)

Protein (8-19% less)

Amino acids and phosphorus (9-19% less)

Compared to the values found in the CVN tables (2018). Therefore, it is advisable to update these values in the ingredient composition tables for animal feed.

In general, these are ingredients with high amounts of protein, fat and ash.

Their major essential amino acids are lysine, leucine and valine.

As for their fat profile, oleic acid holds a big proportion.

These ingredients are also rich in essential elements such as:

Use in animal feed

At the nutritional level, PAPs are an ingredient of excellent quality (FEFAC, 2019):

Maintaining the levels of these elements in accordance with European regulations (Pederiva et al., 2022).

In regards to protein quality, and amino acid profiles; some studies suggest that depending on the processing method which is employed, heat treatments may favor the rendering of amino acids. This is especially true for aspartic acid. Heat may also reduce the protein digestibility

High content of digestible nutrients (such as amino acids and phosphorus),

Contain a high vitamin content

No known antinutritional factors, which makes them suitable alternative for their inclusion in young and adult animals (FEFAC, 2019)

According to an in vitro study carried out by Bellagamba et al. (2015), the maximum reduction in protein digestibility (from 86%to 76%) occurs at 115ºC for 180 minutes, nonetheless, after just 20 minutes of this same treatment, lower protein digestibility was already observed (ranging from 86% to 78.3%).

FEFAC (2019) suggests that the poultry feed industry could be one of the main consumers of this type of raw materials within a near future. Once current barriers regarding: logistics, organization of facilities (slaughterhouses, feed mills,…), price and public opinion have been overcome.

The inclusion levels of new PAPs in feed are still unknown. However, it is expected that these will be used at a 5% minimum inclusion level, similar to conventional meat meals.

In order for this to occur, logistical barriers involved in the authorization and regulation of their production, processing and handling in factories must be overcome.

Conclusions

Despite representing local alternative sources of protein, with good nutritional quality, PAPs still require greater production volumes at lower costs in order to become widely adopted.

Raw Materials: Processed Animal Proteins

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